Fast Cure?

[txspazz]

So, I entered one of my bacon recipes in a local contest and found out I was one of the finalists and they would let me know when the judging would be.  I just got a call letting me know that judging would be Saturday at noon.

I'm curious if it is possible to cure a pork belly in 48 hours.  The recipe is a wet cure and a hot smoke then oven baked.  Any thoughts on how it would turn out if I let it cure for two days in a vacuum?  The goal will be to get the flavor in to the belly.

My other option is I have about 8 slices that have been in the fridge since the last batch I made about six weeks ago.

 

[themule69]

It looks like you will be using your old bacon. You could start a new batch and show them how the process works but it will not he cured in time unless you have a very thin belly.

Happy smoken.

David

 

[txspazz]

Thanks David, that is about what I figured.  I guess it's a good thing I had an emergency reserve.

 

[DanMcG]

I've never tried it but you could slice your raw belly and then cure it. Less then a quarter inch would only take 12 hours or less.

:dunno ....... just a thought